Garden Vegetable Egg Bake

By Bettybug

NUTRITION INFORMATION PER SERVING: 230 calories, 12g total fat, 4g saturated fat, 220mg cholesterol, 400mg sodium, 19g carbohydrate, 2g dietary fiber, 6g sugars, 13g protein.

Ingredients

• 1 Tbsp. olive oil
• 1 each zucchini and yellow squash, cut lengthwise in half, sliced crosswise
• 1 red pepper, chopped
• 1 onion, sliced
• 1 cup sliced fresh mushroom
• '/2 cup shredded carrots
• '/2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 30 PREMIUM Saltine Crackers with Whole Grain, coarsely broken
• 6 eggs
• 1 cup milk
• 1/3 cup KRAFT Grated Parmesan Cheese, divided

Details

Servings 6
Preparation time 20mins
Cooking time 250mins

Preparation

Step 1

HEAT oil in large skillet on medium-high heat. Add vegetables; cook and stir 5 min. Stir in seasonings. Remove from heat
LAYER crackers and vegetable mixture in 2-qt. casserole sprayed with cooking spray. Whisk eggs and milk until blended. Stir in 1/4 cup cheese; pour over vegetable mixture. Refrigerate several hours.
HEAT oven to 325°F. Bake casserole, uncovered, 45 to 50 min. or until knife inserted in center comes out clean. Top with remaining cheese.